Potato-Chip Crusted Chicken with Arugula Pesto
This potato-chip crusted chicken with arugula pesto is like chicken parm but crunchier, meltier, greener and so much better.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Food processor
- Cooling rack
- Oven
- Baking sheet
- Parchment paper
- Plate
- Mixing bowl
- Serving platter
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1½ cups packed fresh arugula
- ½ cup packed fresh flat-leaf parsley leaves
- 1 garlic clove, roughly chopped
- ¼ cup plus 2 tablespoons toasted hazelnuts, roughly chopped
- 2 ounces Parmesan cheese, coarsely grated (scant ¾ cup)
- ¼ teaspoon kosher salt, plus more to taste
- ½ cup extra-virgin olive oil
- ¼ cup plus 1 tablespoon all-purpose flour
- Freshly ground black pepper, to taste
- ¼ cup whole milk
- 1½ cups finely crushed kettle-style potato chips
- ¾ teaspoon cayenne pepper
- 4 skinless, boneless chicken breasts
- Eight ¼-inch-thick slices fresh unsalted mozzarella
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